Preparation of a low calorie, low fat fruit-containing yogurt

Details Preparation of a low calorie, low fat fruit-containing yogurt Preparation of a low calorie, low fat fruit-containing yogurt

1981-11-10

1983-10-18

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426583, 426588, 426522, A23C 9123, A23C 9133

Patent

active

044105495

ABSTRACT:
A low calorie, low fat fruit-containing yogurt is prepared by a process including steps of admixing skim milk, stabilizers and an amount of heat modified nonfat dry milk solids effective to improve texture and flavor, and processing the mixture by heating, homogenizing, fermenting with a culture mixture of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie fruit preserves and cooling. The heat modified nonfat dry milk solids is derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant yogurt product has the appearance, texture and taste of conventional fruit-containing yogurt.

REFERENCES:
patent: 3269842 (1966-08-01), Mayer et al.
patent: 3969534 (1976-07-01), Pavey et al.
patent: 4096287 (1978-06-01), Kemp
patent: 4110476 (1978-08-01), Rhodes
Kositowski, F., Cheese and Fermented Milk Foods, published by the Author, Ithaca, N.Y., 1966, (pp. 47-59).
Webb et al., Byproducts From Milk, 2nd Ed., The Ari Publishing Co., Inc., Westport, Conn., 1970, (pp. 38-40).
Jenness et al., Principles of Dairy Chemistry, John Wiley & Sons, Inc., 1959, (pp. 305-308).

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